Greek Lamb Souvlaki With Salad
Juicy Greek lamb souvlaki marinated with lemon, garlic, oregano, and olive oil, then grilled to smoky perfection and served with a fresh Mediterranean salad. This vibrant spring dinner is bold, bright, and ready in about 30 minutes of active cooking time.
Equipment
- grill or griddle pan
- skewers (metal or wooden) soak wooden skewers before grilling
- Large Mixing Bowl
- chef's knife
- cutting board
- tongs
Ingredients
- 800 g lamb shoulder, cut into 3 cm cubes
- 4 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch dried chili flakes (optional)
- 200 g cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 60 g kalamata olives
- 80 g feta cheese, crumbled
- 1 tbsp olive oil (for salad dressing)
- 1 tbsp fresh lemon juice (for salad)
- 1/2 tsp dried oregano (for salad)
- 1 serving tzatziki sauce (for serving, optional)
- 2 warm flatbreads or pita (optional)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and optional chili flakes.
- Cut the lamb shoulder into roughly 3 cm cubes and pat them dry with kitchen paper.
- Add the lamb to the marinade and toss until well coated. Cover and refrigerate for at least 2 hours, ideally overnight.
- If using wooden skewers, soak them in cold water for 30 minutes to prevent burning.
- Thread 4–5 cubes of lamb onto each skewer, leaving small gaps between each piece for even cooking.
- Preheat a grill or griddle pan to high heat.
- Grill the lamb skewers for 8–10 minutes, turning every 2–3 minutes, until nicely charred on the outside and just pink in the center.
- Transfer the skewers to a plate, cover loosely with foil, and let them rest for about 4 minutes.
- Prepare the salad by combining cherry tomatoes, cucumber, red onion, olives, and crumbled feta. Dress with olive oil, lemon juice, and oregano, then serve with the lamb skewers, tzatziki, and warm flatbread.
Notes
For deeper flavor, marinate the lamb overnight instead of the minimum 2 hours. Add a pinch of chili flakes to the marinade for subtle heat. Use high-quality extra-virgin olive oil to drizzle over the finished dish for the best flavor. Avoid overcrowding the skewers so the lamb develops a proper char on the grill.